Sylene

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 5

DOUBLE BEDS 5

TWIN BEDS 2

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	4
Length	78 Ft / 23.8 m
Beam	11 Ft / 3.36 m
Draft	6.3 Ft / 1.93 m
Built - Refit:	2022 - No Refit Date Set
Builder	Lagoon
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

SYLENE offers 5 cabins for the Guests all en-suite

– 1 master cabin with private terrace on the sea & an ensuite spacious bathroom, large sofa & walk-in dressing – bed size 1,80 m x 2,05 m
– 1 spacious double VIP cabin with private bathroom – located at aft starboard of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom – located at midship port of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom convertible into twin – located at aft port of the vessel – bed size 1,80 m x 2,05 m
– 1 double cabin with a smaller private bathroom convertible into twin – located at front port of the vessel – bed size 1,70 m x 2,05 m

Large interior saloon with panoramic view
Lounge bar & galley up
spacious aft cockpit with large sofas & 2 loungers
Vast fly bridge with comfortable sofa & 2 meridians equipped with grill & plancha for lunches & dinners Al fresco

WATERSPORTS

Dinghy	Semi-rigid tender Highfield 5 meters
Dinghy HP	100
Paddle Boards	4
Double Kayaks	2
Adult Water-skis	1
Kids Water-skis	1
Wakeboards	1
Snorkeling gear	10
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Semi-rigid tender Highfield 5 meters with Yamaha 100 HP
Aft hydraulic passerelle
Aft inflatable pontoon sea raft

1 Water-ski adult (bi & mon)
1 Water-ski junior (bi & mono)
1 Wakeboard
1 knee board
4 Sea scooters Navbow
1 Electric surf
4 Inflatable SUPs + 2 windsurf rigs of 4 & 5 m2
2 Two seats inflatable Kayaks
2 Towing rings; 1 Job for 2 & 1 Banana for 3
1 Waterproof Go Pro
1 Drone
Noddles
Snorkeling equipment for 10 Guests
4 masks easy breath; 2 for adults & 2 for children
RDV diving only, arranged on request
Fishing equipment with 3 rods, fishing lures and belts

Various parlour games

CREW PROFILE

Gérald ALLEMAND

Marina BLADY

Louana BECK

CAPTAIN: Gérald ALLEMAND
French, Born 17 December 1968
Captain GT200 unlimited Yacht & Sailing Yacht
Sailing Instructor and coach level 2
Chief Engineer 250 KW
Languages: Fluent English and Italian

Gérald has been sailing for more than 30 years in the Mediterranean and the Atlantic; cruising the most beautiful spots with his previous owners, delivering yachts while also racing.
His experience as a sailing competitor and race sailboat captain ensures his guests' serene cruises in complete safety.
Having a reliable background as a sailing Instructor and a sailing school manager, Gérald knows how to transmit aboard in a friendly atmosphere his passion for sailing & love it!
He is also a perfect coach for all watersports.
He was Captain of the Victoria 67 WONDERFUL for six years before taking command of SYLENE.
Greatly appreciated by his former owners for his calm & kindness, as well as his professionalism, rigor, and high capability for organizing everything for them during their extensive use. Gérald also excels in technical fields which makes him a real asset for a brand-new vessel.
Always attentive to the comfort and well-being on board, he is also very gifted in preparing delicious cocktails for his guests!

CHEF: Laurie MOURET
French,
STCW 95
Language: Fluent English,

My name is Laurie, and I began my studies at the lycée hôtelier, where I obtained my baccalauréat in 2013.
I've been working in restaurants for 10 years, in the dining room, at the bar and in the kitchen.
I've been perfecting my cooking skills at home since 2020 with my company.
I discovered the world of yachting in 2023 and since then I've never wanted to leave the world of the sea and sailing boats.
My cuisine is very varied. I cook with fresh seasonal produce, and like to enhance it with spices and herbs. I like Asian, Mediterranean and Italian cuisine.
I'm very versatile, I like challenges and teamwork. I've always been passionate about gastronomy, which is reflected in my dishes. I like to learn and I don't stick to what I've learned.

DECKHAND: Marina BLADY
French
Born 24 April 1993
STCW
CMP Deckhand certificate
Engineer 250 kw
Languages fluent English and Italian, basic Spanish and German
After more than ten years of experience as fitness coach as well as in various position in event management in France, Saint Pierre et Miquelon and Switzerland, Marina decided to turn her life toward other passions: Ocean and travels.

Marina runs all deck equipment, having a good knowledge in maintenance she is assisting our Captain in every fields. Very active on deck, her primary concern at sea or at anchor is the guest's comfort and satisfaction.
With her naturally dynamic personality, she is always ready for you to have good time and fun.
Thanks to her versatile skills, she would be also delighted to organize fitness sessions depending on guest desires (yoga, Pilate, aerolatino) and supervising nautical activities in perfect safety.

STEWARDESS: Louana BECK
French
Born 16 May 2000
CFBS
Medical 1
Certificate CAP/BP Cosmetology & Esthetics
Language: fluent English
After 7 years of experience in a beauty institute in the French Riviera, Louana decided to combine her three main passions: wellness, travel, and service.
She is very happy to put her skills and versatility to work in the yachting industry and to follow the path of her mother the Chef Alexia aboard SYLENE!

Very organized and with an eye for detail, she is taking care of all the tasks inside the yacht while respecting guest’s expectations and activities. Serving guests is what makes her shine.

By the way, she's child loving.

YACHT DESCRIPTION
The Lagoon Seventy 7 was created to give another dimension of sailing catamaran and to cater the wish of having a home at sea where luxury is seamless to everyday life aboard. SYLENE is one of them. Brand new launched, she is belonging to this new era of sailing yacht with spacious living areas and decks provide you with an experience unparalleled to any other while you enjoy the splendor of the sea. Enjoy the beautiful days and stunning evenings at sea on the flybridge and decks, or inside where open floors provide you with uninterrupted views from the cockpit. The cultivation of relaxation & well-being becomes a reality aboard

ADDITIONAL INFORMATION

SAMPLE MENU

S/Y SYLENE
SAMPLE MENU by Laurie Mouret

BREAKFAST

Hot drinks, Fresh juice and Smoothie. Plate of Fresh Fruit
Pancakes, Crepes, Waﬄes
Eggs (fried, omelette, Scrambled, poched…) Cheese and charcuterie Board
Avocado Toast, Benedict Egg …
Yogourt, Fresh bread, marmelade, caramel, chocolate spread Cake

DAY 1

LUNCH

Mixed tomatoes, Burrata, honey roasted peaches and rosemary
Spaghetti Alle Vongole
Red fruit Tiramisu

DINNER

Sea Bass carpaccio, grapefruit, soya sauce, red onions pickles, persil oil, Espelette Pepper
Roasted Tuna, trio of coloured puree, vegetable, herbs sauce,
Strawberry, mascarpone and crunchy biscuit

DAY 2

LUNCH

Shrimp tartare, and flambéed shrimp with parsley, Sriracha, pomegranate, sesame oil, lime and olive oil
Cod, pistachio and peanut crumble, sweet potato puree, green vegetables, carrot sauce
Fruits Pavlova

DINNER

Antipasto plate (grilled octopus with paprika, chorizo, grilled vegetables, pesto)
Risotto with pea, chorizo and seafood, langoustine bisque
Chocolate lava cake, yogourt ice cream

DAY 3

LUNCH

Salmon gravlax, whipped cream with herbs and citrus fruits
Filet Mignon, carrots with miso, gratin dauphinois
Brioche perdue, salt caramel and cream

DINNER

Sashimi, roll and sushis
Salmon Teriyaki style, wok vegetables, coconut rice
Apple and Mango crumble, fruit sorbet

DAY 4

LUNCH

Mezze plate (Tzatziki, eggplant caviar, feta casserole, honey, oregano, olives)
Pariada of roasted fish and seafood, sauce vierge, french ratatouille
Chocolate Mousse

DINNER

Perfect egg, parmesan cream, hazelnuts
BBQ party (meat and fish skewer), side buﬀet
Crepes Suzettes, orange sauce, Cointreau

DAY 5

LUNCH

Tomato gazpacho, garlic toast, grilled coppa, tomato variation and tomato chutney
Whole red mullet, pea puree, broccoli, sauce Beurre blanc
Poached pear, cardamom, cinnamon and chocolate

DINNER

Spring rolll and samosa
Chicken supreme with spices, apricot, ginger, carrot and semolina
Orange blossom crème brûlée

DAY 6

LUNCH

Leek vinaigrette, egg, fried leeks
Lobster tail, beurre maitre d’hôtel, citrus quinoa salad
Cheese cake Mango and passion fruit

DINNER

Salad with roasted figs, feta and honey, roasted hazelnuts, arugula and balsamic vinegar
Italian beef tartare, capers and dried tomatoes, parmesan fries, raw vegetable
salad Lemon and meringue tart revisited

DAY 7

LUNCH

Stuﬀed mussels and pan-fried mussels
Slow-cooked octopus, new potatoes and puttanesca tomato puree
Apricot and peach compote, coconut cream and pistachio whipped cream

DINNER

Shared buﬀet of tapas and desserts

PRICING DETAILS
Sylene INQUIRE

Pricing

From: 60,000
To: 74,000
Summer 2023

2 Guests	74,000
3 Guests	74,000
4 Guests	74,000
5 Guests	74,000
6 Guests	740,000
7 Guests	74,000
8 Guests	74,000
9 Guests	74,000
10 Guests	74,000
Pax11	0
Pax12	0

Winter 2023 to 2024

2 Guests	69,000
3 Guests	69,000
4 Guests	69,000
5 Guests	69,000
6 Guests	69,000
7 Guests	69,000
8 Guests	69,000
9 Guests	74,000
10 Guests	74,000

Summer 2024

2 Guests	69,000
3 Guests	69,000
4 Guests	69,000
5 Guests	69,000
6 Guests	69,000
7 Guests	69,000
8 Guests	69,000
9 Guests	74,000
10 Guests	74,000
Pax11	0
Pax12	0

Summer 2025

2 Guests	69,000
3 Guests	0
4 Guests	0
5 Guests	69,000
6 Guests	0
7 Guests	0
8 Guests	69,000
9 Guests	0
10 Guests	74,000
Pax11	0
Pax12	0

Pricing Details

SUMMER 2024 & 2025:
July - August: 74 000 €
June - September: 65 000 €
May - October: 60 000 €
April - TBA

MYBA terms: + 30% APA + VAT

One week minimum required - on request : 5 days might be accepted depending of the calendar.

Sylene

Pricing

Pricing Details

Destinations

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